Crispy Chocolate Chip Cheerio Cookies is a recipe adapted from a 1977 Cheerios booklet. These are not traditional chocolate chip cookies. The recipe calls for granulated sugar and no brown. The cookies come out light, crisp and have a vanilla-oat flavor. The Cheerios add puffiness and a little crunch.
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You can make these as Chocolate Chip Cheerio Cookies or use butterscotch or cinnamon chips and change the flavor completely. And as I found out recently by accident, you can leave out the oats, in which case the cookies will be flatter.
If you are in a peanut butter mood, you might want to try the peanut butter version of Cheerios Cookies. In my opinion, the peanut butter version is a little easier. This version of the recipe is tasty, but the Cheerio stuffed dough doesn't always behave. And by that I mean it doesn't hold together without a little force.
Cheerios Cookies Tips
- Beat butter and sugar thoroughly with an electric mixer to help dissolve the sugar and encourage spread.
- Chop or lightly crush the Cheerios before adding to the dough. You can do it by putting them in a big zipper bag and crushing lightly with a rolling pin or putting piles of Cheerios on a cutting board and carefully going through them with a chef's knife. It's not as awkward as it sounds. Chopping keeps them from being overly crushed. The more crushed they are, the thicker the cookies.
- Allow the cookies to get nice and brown. This will help with the crunch.
Recipe
Crispy Chocolate Chip Cheerio Cookies
Ingredients
- 1 ½ sticks unsalted butter, cool room temperature (170 grams)
- 1 ½ cups granulated sugar (300 grams)
- ¼ cup water
- 1 ½ teaspoons vanilla
- 1 teaspoon salt (use ½ if using salted butter)
- ½ teaspoon baking soda
- 1 large egg
- 1 ½ cups all purpose unbleached flour (190 grams)
- 4 cups Cheerios, lightly crushed or chopped after measuring (114 grams)
- 1 cup oats
- 1 ½ cups dark or semisweet chocolate chips
Instructions
- Heat oven to 375 degrees. Line a couple of large baking sheets with parchment paper or grease very lightly. I recommend the parchment. The dough is designed to spread and the parchment helps them spread a bit more evenly.
- Beat cool butter until creamy. Add sugar and continue beating until light. Reduce speed of mixer to medium and beat in water, vanilla, salt and baking soda. Add egg and beat just until it’s incorporated.
- Add the flour followed by 3 cups of the Cheerios, oats and chocolate chips. Stir well and then add the remaining Cheerios gradually or not at all.
- Use a medium size cookie scoop to scoop up balls of dough. Press them as tightly together as you can. For a more even bake you can attempt to press the tops down flat, but be careful because the dough is likely to fall apart.
- Arrange about 2 ½ inches apart on baking sheets and bake for about 12 to 14 minutes (they should spread and brown quite a bit). When done, let cool for a few minutes on the baking sheet then slide parchment from baking sheet. Carefully transfer cookies to a wire rack and let them cool completely.
Sheila in MD says
Okay...tried them and took them to a dog agility trial this weekend where they got RAVE reviews! Had a good time saying that they included a "secret ingredient"...after people tasted them they would make guesses...one guessed "cereal" and another said "honey nut cheerios" which was the closest it got. Funny part was how many people had not heard of chocolate cheerios! I used semi-sweet choc. chips and a small amount of Raisonettes left from some other recipe. Used a pampered chef cookie scoop and baked 2 dozen cookies with a fair amount of dough left that went in fridge to bake later. Thanks for the recipe!
Sheila in MD
Sheila in MD says
I thought these looked interesting...and I went and bought the chocolate cheerios to try before reading the comments! Hope to try them tonight-will post if I do.
Heather - Ghost Baker says
Any suggestions on type of cheerios? Multigrain are lightly sweetened.. might they be better than Honeynut?
Anna says
Sue, it's all white. I thought I wouldn't like an all-white kitchen because it gets messy so quickly, but it's kind of nice because you can actually see the mess faster and clean it up more thoroughly.
Hula, we're moving. We had to get out of our old house so new folks could move in. Meanwhile, the new on isn't ready. Also, I probably do need an oven thermometer.
Katrina, the Cheerios website has recipes for Honey Nut too (of course). Chocolate Cheerios, eh?
Cheryl, that's a good point.
Cindy, I'll see what I can come up with. I'll bet there are some good thing in Camilla Saulsbury's No-Bake book or her Short-Cut book.
CindyD says
Not interested in chocolate cereal for breakfast, but Katrina is right, they might be good in these cookies.
I have a granddaughter coming for two weeks when it will be too hot to bake and I need ideas for unbaked cookies other than Rice Crispy treats.
Cheryl Cormier says
yummy and a recipe you can make with inexpensive items!
Katrina says
Ooh, just thought of the new chocolate Cherrios. Those would be good in a cookie!
Kelly says
I think it must all be a matter of perspective because that looks huge to me. 🙂 I'm still hoping to have my dream kitchen someday.
Debbi says
So what's the reason for the move? Glad to see you are looking at the bright side of a tiny kitchen!
The cookies look fantastic. I can consider them "healthy" because they are made with cheerios and oatmeal right??
Lisa Ernst says
These look yummy! I always have a version of Cheerios around the house (usually from Trader Joe's or Publix.) Note to self: add cheerios to next batch of chocolate chip cookies!
Your apartment kitchen looks cozy.
Katrina says
Glad you got all moved and are even baking again! So not really looking forward to our move to a little kitchen for a couple months. But ready or not, here it comes and I know it'll be one step closer to our new home!
Fun Cherrios cookies. I just bought a giant box of Honey Nut. Hmm?
(We'll have to compare our tiny kitchens when I get over there! 🙂
hulagirl247 says
hi anna!
okay - i'll bite - you are in a tiny apartment because................????? you're remodelling your house?
if you think it was not an adjustment to go from a gas stove to an electric stove - you're way better than me! i much prefer gas stove cooking for stove top items - but as for the oven - i do really prefer electric. all ovens - be they gas or electric - need to be checked and calibrated - which is why one should always have an oven thermometer - even if you have a new stove!
glad the family is adjusting to apartment life - just how temporary will it be?????
regards -
~hula~
Sue says
That's a pretty nice looking apartment kitchen! I'm glad that you're adjusting.
I'll definitely keep this recipe in mind. I eat store brand organic toasted o's because oddly enough I like them better but they should work just as well in these cookies and I almost always have some in the cupboard. Thanks!